Treacle tart

I wanted to find the original recipe that Uncle Dom used to make - but Grandma thought she'd thrown out the book with it in. Nigel Slater's recipe was a good substitute (although I've tweaked it slightly to make it more lemony).

Makes enough for 6-8. You'll need:

1 lemon
200g fresh white breadcrumbs
1 small tin (454g) golden syrup (I know - the whole tin!)
180g self-raising flour
90g butter, cut into small cubes
a little cold water

Stick the oven on at about 180 degrees C, and dig out a pie/flan dish (about 20 cm across) - you'll need to grease it, or line with greaseproof paper.

In a food processor, whizz together the flour and butter, until it resembles breadcrumbs. Add a little cold water (2-3 tablespoons), and let it form small pellets in the processor. Tip into a large bowl, and bring together gently into one large blob. Cover with cling film, and leave in the fridge for 10 minutes.

Once the pastry's rested, roll it out, and line your flan dish. Prick with a fork, then stick a sheet of greaseproof paper on top, and use some baking beans (ceramic or just dried beans) to weight it down. Bake in the oven for 15-20 minutes, until the pastry is golden.

In the meantime, mix together the breadcrumbs and golden syrup. Zest and juice the lemon, and sling that in there too. Tip this mixture into the pastry case, and then bake in the oven for 30 minutes or so.

Serve with ice cream. In very small portions.